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dc.contributor.authorCowan, Cathal*
dc.contributor.authorMannion, Michael*
dc.contributor.authorLangan, John*
dc.contributor.authorKeane, John B.*
dc.date.accessioned2012-08-28T15:49:03Z
dc.date.available2012-08-28T15:49:03Z
dc.date.issued1999-10
dc.identifier.citationConsumer perceptions of meat quality. The National Food Centre Research Report No. 20. Cathal Cowan et al. Dublin; Teagasc, 1999. ISBN 1841700789en_GB
dc.identifier.isbn1841700789
dc.identifier.urihttp://hdl.handle.net/11019/105
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThis study describes the policies in place for meat quality in six EU states, ascertains the consumer perception of quality for beef, pork and chicken and suggests how quality policy can be improved so it better meets the perceived needs of consumers.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 20
dc.subjectMeat qualityen_GB
dc.subjectConsumer studiesen_GB
dc.subjectQuality standardsen_GB
dc.titleConsumer perceptions of meat qualityen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4360
refterms.dateFOA2018-01-12T07:24:00Z


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